Ballyknocken Cookery School Recipes

Mini Gingerbread Biscuit Sandwiches

Ballyknocken letter B

For the biscuits
180g plain flour,
½ tsp bread soda
½ tsp ground ginger
¼ tsp ground cinnamon
90g soft brown sugar
60g butter, slightly softened
½ egg, beaten
2 tbsp golden syrup

For the filling
60g softened butter
120g sifted icing sugar
1 tsp vanilla extract
10 raspberries, mashed

Festive sprinkles, to finish

To make the biscuits, sift together the flour, bread soda, ginger, cinnamon and sugar into a mixer bowl, add the softened butter and mix to form “breadcrumbs”.
Add the beaten egg and golden syrup and slowly mix again to form a soft biscuit dough.
Gather the dough and gently knead until smooth. Wrap in parchment and chill for 30 minutes.
Preheat the oven to 180°C/fan 160°C/gas 4.
Line 2 baking trays with parchment paper.
Roll the dough between 2 sheets of parchment to about ½ cm thick, remove the top sheet of parchment.
Cut small circles out.
Place on the lined baking tray.
Bake in the preheated oven for about 10 to 12 minutes or until golden depending on the size. Remove from the oven and leave on the parchment paper to cool.
For the filling, combine the butter, icing sugar and vanilla extract together and whisk very well until light and fluffy.
Add in the mashed raspberries and spoon into a piping bag with a plain nozzle attached.
To finish, pipe buttercream on one biscuit and top with a second biscuit. Roll the edges in the sprinkles and serve!

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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